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Preheat the oven to 375 degrees.
Heat the oil in a medium (11-inch) Dutch oven, such as Le Creuset, over medium-low heat. Add the onions and cook for about 5 minutes, until the onions are translucent.
Add the garlic, oregano, and red pepper flakes and cook for just one minute.
Add the vodka and simmer for 5 to 7 minutes, until the mixture is reduced by half.
With clean hands, crush each tomato into the pot.
Add 2 teaspoons of salt and ½ teaspoon of black pepper.
Cover the pot with a tight-fitting lid and bake for 1½ hours.
Meanwhile, bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according the directions on the package. Drain and set aside.
Pour the tomato mixture into a food processor fitted with the steel blade and puree until smooth. (You can also use a blender.)
Return the tomato mixture to the pot.
Add the fresh oregano, cream, 1 teaspoon of salt, and ½ teaspoon pepper and simmer partially covered for 10 minutes.
Add the pasta to the sauce and cook for 2 more minutes.
Off the heat, stir in ½ cup of the Parmesan cheese and serve hot sprinkled with extra Parmesan and fresh oregano.